Mango is one of the popular fruits in the world due to its attractive color, delicious taste and excellent nutritional properties. Known for its sweet fragrance and flavor, the mango has delighted the senses for more than 4000 years. A celebrated fruit, mango, now produced in most of the tropical parts of the globe.

Friday, July 15, 2016

The uses of mango peel

Mango consists of 33-85% edible pulp, with 9-40% inedible kernel and 7-24% inedible peel. Dietary fiber in mango peel has been shown as a favorable source of high quality polysaccharides.

It was reported that pectin to be about 13% on a dry basis-weight basis. Good quality pectin could be used in the manufacture of jam, jellies, marmalades and various pharmaceutical products.

Mango peel also contain a mixture of 5-(12-cis-hepta decenyl) and 5-pentadecyl resorcinol from mango peel and it could act as an agent against Alternaria alternata, a fungus responsible for black spot disease in mango fruit.

In the mango canning industry 25-30% of the fruit is lost in the form of peeling. These peelings are fermented into fruit vinegar. Mango peel juice and waste can be used as a molasses for cattle and also for fermentation into alcohol etc.

The dried peel meal can be incorporated in cattle feed. Mango peel is also suitable as a supplement in fish feed.

The peel and pulp portion left over after juice extraction was utilized to manufacture juice, nectar, etc, by pectin enzyme treatment.
The uses of mango peel

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